Cinnamon Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are often dressed with sweet syrups or spiced blends that can sneak in unwanted flavors, but this one keeps things clean and bright with a homemade basil-pesto vinaigrette you whisk together yourself. Grapes, blueberries, strawberries, apple, and pear come together in a bowl that looks like a farmers' market haul and tastes even better. The dressing leans on fresh basil chiffonade, good olive oil, lemon juice, garlic, and just a whisper of ground ginger — nothing more, nothing less. Letting the dressing sit for ten minutes before tossing is a small step that makes a big difference, giving the basil time to fully infuse the oil with that herby, aromatic depth. The result is a salad that feels sophisticated without being fussy, and the optional torn mint on top adds a cool, fresh finish that really elevates the whole thing. It works beautifully as a light dessert, a brunch side, or an afternoon snack that actually feels like a treat.
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Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 medium apple, cored and thinly sliced
- 1 medium pear, cored and thinly sliced
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
- 2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.
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